Fujian Cuisine: fried Hutou rice noodles (Quanzhou local specialty)(min cai chao hu tou mi fen quan zhou di fang te se cai )

Fujian Cuisine: fried Hutou rice noodles (Quanzhou local specialty)

Introduction:

"Historical story in 1682, Emperor Kangxi of the Qing Dynasty decided to make Christmas ahead of time for his 29th birthday because of calming down the San Francisco rebellion. Li Guangdi and his cousin Li Guangdou and Uncle Li riyu discussed how to add luster to the "Shengping banquet" in Anxi? At that time, there were many mountains, dangerous waters, dense forests and tigers in the lake, and there were many mountain strongholds. People's life was very difficult, and there was nothing to celebrate. When Li Guangdi was a child, he was captured by Lin Risheng, the king of Maoding stronghold in Yongchun. He was rescued by Yuemiao temple in the east of Anxi County and Zen master Shang Dehui. Before returning home, Li Guangdi learned how to make gouache in Dongyue Temple. At this time, it suddenly occurred to Li Guangdi that the rice noodles made from the spring water at the head of the lake are flexible and delicate in taste. It's better to make the rice noodles into thick strips and then dry them in the sun so as to take them to the court. At that time, he can perform the eating method in public. Cousins and uncles say it's very good, but northerners like to eat dry food, and Yuqian can't have a good soup. It's suggested that you take the bamboo shoots and mushrooms from the lake and stir fry them together to make the taste more distinctive. In this way, Li Guangdi turned Hutou rice noodles into tribute. He cooked shredded meat, shrimps and mushrooms, stir fried meat and bone soup and rice flour in oil, quickly lifted the pan and poured the fried rice flour into the porcelain plate, which turned out to be a delicious food with Quanzhou local characteristics for the ministers, Hanlin and meritorious officials in Emperor Kangxi's "Shengping banquet."

Production steps:

Materials required:

Hutou rice noodles: right amount

Three layer meat: moderate amount

Mustard: moderate

Carrot: right amount

Red pepper: right amount

Green pepper: right amount

Scallion: right amount

Oil: right amount

Sugar: right amount

Salt: right amount

Chicken essence: appropriate amount

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: cumin

Chinese PinYin : Min Cai Chao Hu Tou Mi Fen Quan Zhou Di Fang Te Se Cai